DUMPLING CAPITAL

Chlorine sanitizer for dishmachine measured at 25ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Bag of onion and some equipments were stored in the outside hallway of facility. [CA] Discontinue storage of food and equipment outside facility where it is not properly protected from contamination.

Two doors in kitchen cooking area were opened at the time of inspection. [CA] Keep kitchen doors closed at all times to prevent the entrance and harborage of vermin.

Part of the hood filter is broken and loosen. [CA] Repair or replace hood filter.

A container of raw beef was stored on top of cooked noodle. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Broken plastic cutting board at accumulate black dirt on the side near 3 compartment sink. [CA] Replace cutting board. Cardboard was used as shelving liner in kitchen. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Missing thermometer in 3 doors reach-in fridge which stored shelled eggs and vegetables. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

A few flies observed in the storage room and cookline area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Old rodent droppings on the floor under 1 door open top/counter fridge. Reviewed pest control report dated on Apr 29, 25. Pest control reported rodent activity and caught 3 rats. Owner patched the hole identified. No active rodent activity after. [CA] Clean and sanitize area of old droppings.

Heavy grease and dust built up on ceiling at cooking kitchen. [CA] Clean and maintain.

Bean sprouts measured at 62F across from cookline. Per chef, was taken out 30 minutes ago. Eggs measured at 56F at cookline. Per chef, was taken out 30 minutes ago. Shelled eggs measured at 76F in storage room. Per chef, eggs were placed there this morning. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans sprouts and eggs at cookline were time labeled and will be used within 2 hours. Shelled eggs were VC&D.

Hot water was not available at the only handwash sink located in the kitchen. The hot water valve was observed shut off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] Employee turned on the hot water valve under the sink.

Floor sink used for the prep sink, three compartment sink, and dishwasher was observed clogged and waste water was overflowing on the kitchen floor. [CA]Repair the clogged floor sink so that waste water can drain properly without contaminating the kitchen. Clean and sanitize area. [COS] Employee unclogged the floor sink and will clean and sanitize area around floor sink.

Improper handwashing practices observed. Employees put on disposable gloves to handling food without first washing their hands. Employee washed hands while wearing disposable gloves and did not use soap. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels and prior to putting on gloves. Disposable gloves shall also be removed and changed as needed when switching task prior to handling food. [COS] Employees asked to properly wash hands.

Knives are stored with the blade inside the crevice located between prep table and reach-in cooler where it is unclean. [CA] Equipment shall be properly stored in location that is clean and protected from contamination. [COS] Employee removed and cleaned the knives.

Chlorine sanitizer at the dishwasher is measured at 25 ppm. [CA] ]Warewashing machine shall have sanitizer measured at 50 ppm.

Multiple flies observed in room used to prepare dumplings. [CA] Facility shall be kept free of flies and fly activities.

1) Doors separately outside and areas of food preparation are kept opened at time of inspection. [CA] Keep doors closed when not in use to prevent the entrance of vermin. 2) Employee personal items (phones, drinks) are stored on shelves directly above open food prep and open food storage. [CA] Employee personal items shall in a designated location or below food and food contact surfaces to prevent contamination.

Frozen shrimps observed thawing at room temperature inside back room. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Employee relocated raw shrimp into reach-in cooler.

Potentially hazardous foods at the cook line measured at improper holding temperatures. Minced garlic in oil (50F) and bean sprouts (52F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Employee added ice on the bean sprouts and relocated the minced garlic in oil into the reach-in cooler. Minor violation: Potentially hazardous foods at the cook line measured at improper cold holding temperatures. Inside food prep unit insert: raw beef and tofu measured at 47F. By the cook line, liquid egg measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.